grilled chicken with spicy peppers
1/2 lime, juice
1 tsp salt
3 jeruk purut leaves
1 serai / sereh / lemongrass
250 ml coconut milk (of 1/4 coconut)
3 cloves of garlic
7 red rawits
1 red lombok
1/2 tsp pepper
1 tsp terasi / trasi
Cut the chicken into 6 pieces. Pound or grind the ingredients for the bumbu into a paste. Rub the chicken with the lime juice, the bumbu and the salt.
Heat on low heat a pan and add the seasoned chicken together with the jeruk purut and the serai and bring it, covered, to the boil. Then add the coconut milk and cook the chicken until done and until the sauce has thickened.
Remove the chicken from the pan and roast it over a charcoal fire brown and baste it regularly with the remaining sauce.